National data — wages and growth are not published by state for this view.
Certification
Certified Executive Pastry Chef (CEPC)
American Culinary Federation
Median earnings
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Cost
$250
Duration
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Completion
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Earners of this designation have demonstrated they have reached a benchmark of knowledge, skills and culinary experience of an advanced level in pastry food preparation. They are proficient in food safety and sanitation, culinary nutrition, supervisory management, beverage management and cost control management and prepare food of the highest quality.
Produce yeast products using baking fundamentalsProduce quick bread products using baking fundamentalsProduce pies using baking fundamentalsProduce cookies using baking fundamentalsProduce cake batters using baking fundamentalsApply formulas and conversion factors to baking productionSelect and use measurement tools and equipment for baking applicationsProduce pastry doughs and batters using pastry fundamentalsProduce creams, custards, mousses, sauces, and frozen desserts using pastry fundamentalsProduce meringues, buttercreams, icings, and glazes using pastry fundamentalsProduce gateaux, tortes, entremets, petits fours glacé, and traditional cakes using advanced techniquesProduce special occasion cakes using advanced pastry techniquesProduce chocolates, confections, and sugar work using advanced techniquesPlate desserts using advanced presentation techniquesPresent desserts according to advanced pastry standardsProduce bread, viennoiserie, and other yeast products using advanced baking techniquesDevelop production guidelines for pastry and baking operationsApply food safety and sanitation standards in pastry productionSupervise staff in a pastry production environmentAdminister operations within a pastry foodservice environmentNavigate ethics, legal, and professionalism standards in pastry operations